Lamb cutlets with hummus and a mint and almond tabbouleh

Name: Lamb cutlets with hummus and a mint and almond tabbouleh
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: ¼ cup (35g) slivered almonds, toasted; 100 grams heirloom cherry tomato medley, halved; ½ cup mint leaves, chopped coarsely; ¾ cup flat leaf parsley, chopped coarsely; 1 teaspoon finely grated lemon rind; 2 teaspoons lemon juice; 1 tablespoon extra virgin olive oil, plus extra; 3 (170g) trimmed lamb cutlets; 2 tablespoons (50g) hummus

www.womensweeklyfood.com.au

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 1

Lamb cutlets with hummus and a mint and almond tabbouleh

Ingredients

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¼ cup (35 grams) slivered almonds, toasted100 grams heirloom cherry tomato medley, halved½ cup mint leaves, chopped coarsely¾ cup flat leaf parsley, chopped coarsely1 teaspoon finely grated lemon rind2 teaspoons lemon juice1 tablespoon extra virgin olive oil, plus extra3 (170 grams) trimmed lamb cutlets2 tablespoons (50 grams) hummus

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Instructions

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Step 1

In a medium bowl, combine the almonds, tomato, chopped herbs, lemon zest, juice and olive oil. Season and toss to combine.

Step 2

Bring a barbecue grill plate or non-stick frying pan to a high heat.

Step 3

Brush a little olive oil onto the cutlets and season well with salt flakes and freshly ground pepper. Grill the cutlets for 3 minutes on each side, or until cooked to your liking.

Step 4

Smear the hummus onto a serving plate, drizzle with a little olive oil. Top with cutlets and serve with tabbouleh.